Sausage Making: The Definitive Guide with Recipes and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $35.00
  • Save: $9.21 (26%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Sausage Making: The Defin... has been added to your Cart
+ $3.99 shipping
Used: Like New | Details
Sold by book_stream
Condition: Used: Like New
Comment: Book is in great shape! May have a remainder mark.
Sell yours for a Gift Card
We'll buy it for $5.04
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Sausage Making: The Definitive Guide with Recipes Hardcover – May 13, 2014


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$25.79
$16.19 $12.81

Spring Books
The Big Books of Spring
See our editors' picks for the books you'll want to read this season, from blockbusters and biographies to new fiction and children's books.
$25.79 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.


Frequently Bought Together

Sausage Making: The Definitive Guide with Recipes + Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Price for both: $47.54

Buy the selected items together
NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books (May 13, 2014)
  • Language: English
  • ISBN-10: 1452101787
  • ISBN-13: 978-1452101781
  • Product Dimensions: 8.2 x 1 x 10.2 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #17,643 in Books (See Top 100 in Books)

Editorial Reviews

Review

"You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group

"It's great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care - here's a book to set that right." -- Tim Wilson, owner of The Ginger Pig, London, UK

"Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku

"What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook

About the Author

Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.

Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

Customer Reviews

Some great looking recipes also. :-)
Darlene
Great book and every recipe and tip we've tried has been a success.
Kelsi Clingingsmith
This book is a great intro to the basics of sausage making.
P. Dean

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By James Ellsworth VINE VOICE on May 15, 2014
Format: Hardcover Verified Purchase
Ryan Farr, a trained chef and professional butcher, scored big with his first book 'Whole Beast Butchery'. Book number two is this very interesting introduction to sausage making. I've been making sausages for--well, thirty years. I keep buying books on this subject. This is the 'book to buy' for first-time sausage makers. Why?: this is a 'hands on book.' The first section is what is 'definitive.' In text and about the best photos ever, Mr. Farr both shows and tells wannabe sausage makers every last basic technique we need to know: trimming, cutting into pieces for grinding, fat-to-meat ratios, the importance of emulsification, spicing and mixing and...well, whatever. He goes on to inform readers about cooking techniques and he concludes with a chapter on condiments and 'bread' items to go with good sausage.

I come from a time and a place where we could purchase excellent hot dogs in local supermarkets. They were so good that we could grill them and sell them as a fund-raiser for our 4-H club at our county fair! My grandfather sourced them for his 'mom and pop' restaurant. Here is a recipe for the hotdog of your dreams: snappy chew, all-beef stuffing, all natural casing. Ryan Farr doesn't stop with making the sausage: he goes on to stress the importance of proper cooking, tailored to the type of sausage you have made: poaching for delicate items like seafood sausage and boudins, grilling for 'gutsy' items and so on.

The big caveat: the first section is worth the whole price of the book. Farr incudes recipes but they are 'illustrative' of different types of the sausage maker's art. Rytek Kutas, while more 'commercial' in his focus, gives more recipes for more types of ground meat stuffed in casings.
Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
57 of 72 people found the following review helpful By Larbo on May 26, 2014
Format: Hardcover Verified Purchase
If this book had simply been presented as an introduction to some of the sausages Ryan Farr has developed for his shop, 4505 Meats, and made it clear that he was making things easy by presenting a one-size-fits-all approach, I would probably have given it four stars. But it claims to be "THE definitive guide" to "sausage-making" in general and introduces his way of making sausages as the "master technique." That sets the bar a lot higher; and it fails to measure up to that standard. Hence three stars.

It stumbles, right out of the gate, by failing to understand what makes a sausage. The opening words of the first chapter declare in bold type: "Sausage is an emulsification of meat, fat, and liquid, and it's the relative proportion of these ingredients that determines the texture of the sausage. When protein (ground meat) and liquid are combined, the mixture forms a sticky paste, called farce, that can readily absorb fat."

Unfortunately, not one of these statements about the nature of the meat mixture in a sausage is accurate.

An emulsion is defined as a mixture of two immiscible liquids, one of which is dispersed in the other liquid as small droplets or globules. A sausage is not a mixture of liquids. Proteins in the meat (principally myosin) are soluble in a concentrated brine, and the goal in sausage-making is to release or introduce enough myosin to be able to bind to the fat globules and trap them in a protein web that will prevent them from coalescing as they melt. That's what makes a tasty, juicy sausage.
Read more ›
12 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By P. Dean on May 13, 2014
Format: Hardcover Verified Purchase
This book is a great intro to the basics of sausage making. It has some very solid recipes and practical advice for a home chef. If your looking for a book with an extensive recipes, this is not it. It does have master ratios to help you follow some guide lines for your own creations. It has some great photography and a key to show you what the sausages are on the cover. The printing on this first edition seemed a little wonky as well. The cover was cupped on both side.

For the price its a great addition if you collect cook books.
Another books i would recommend reading is Charcuterie or Home Production of Quality Meats and Sausages.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By John Bailey on July 13, 2014
Format: Kindle Edition Verified Purchase
A well crafted description of sausages making. I am able to read and comprehend all Ryan Farr presents, but this might be in the middle to more experience end for readers and those wishing to make sausages and charcuterie.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 7 people found the following review helpful By john e stewart on May 13, 2014
Format: Hardcover Verified Purchase
how can I be the first to review this book, it must be because everybody who has gotten the book is busy making sausage. Anyone who is truly interested in sausage making should buy this book, and then thank Ryan. This is not a cookbook to be flipped thru and put on a shelf never to be used, it is a book that should be beside you while you make all these delicious sausages. It is the perfect book for the start of the summer grilling season
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By tim etchells on May 20, 2014
Format: Hardcover Verified Purchase
pre-orded this book. has great cut outs of each sausage so you can see what the insides are like when made.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Lil' Fresser on January 30, 2015
Format: Hardcover Verified Purchase
Book is well written, the one serious problem I have it that the conversions don't add up meaning he lists Tablesoon/Teaspoons and then Grams. I use a gram scale and measuring spoons at they don't seem to add up AT ALL. Example: All Beef Hot Dog Recipe i teas of paprika does not weigh 10 grams. try it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

More About the Author

Ryan Farr is a chef, entrepreneur, butcher, author, and educator. As a classically trained chef who once headed a Michelin Star restaurant, Ryan honed his artisan butchery techniques and developed his own meat-cutting style. Ryan has been indulging his passion for artisanal, whole-beast butchery and whole animal utilization for years. In 2009, Ryan and his wife Cesalee founded 4505 Meats on their signature chicharrones and the foundation of teaching intensive butchery classes for home cooks to encourage a change in the way meat is consumed. Today 4505 Meats has grown to encompass a full-service Butcher Shop in San Francisco's Mission District, a strong Farmers' Market presence, a line of artisanal sausages sold all over the region, a revolutionary hot dog, and education that leads to a distinct change in how the public buys, eats, and thinks about, meat. Ryan can still be found working at the Butcher Shop, leading educational movements, and creating some of the best smoked meats in the world.

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
Sausage Making: The Definitive Guide with Recipes
This item: Sausage Making: The Definitive Guide with Recipes
Price: $35.00 $25.79
Ships from and sold by Amazon.com